Tartine of Chèvre, Butternut Squash and Hazelnuts

The other day I enjoyed a lovely tartine at one of the ubiquitous Le Pain Quotidien, or at least pre-Pandemic this chain of causal dinning cafés seemed to be on every corner in New York City.  This seasonal menu addition was an open-faced sandwich using a dense seven grain bread. It was generously slathered with fresh ricotta cheese, then topped with cubes of roasted red beets and toasted walnuts.  Then, as if to gild a lily twice, crumbled bacon was added plus a drizzle of honey flavored with truffles.  It was divine. Considering that imitation is the highest form of a compliment, I wanted to recreate it at home turning it into my own version as you can do as well. All it takes is a little imagination, an interesting bread, some caramelized vegetables, crunchy nuts, and a flavorful honey.  And, the best part— which can be omitted but only under dire circumstances—the final addition of either crumbled bacon or slivers of salty ham or prosciutto.

Ingredients:

8 slices whole grain or seven grain bread

1/2 cup fresh chèvre (goat’s milk cheese), at room temperature

½ cup roasted, sweet vegetable (such as butternut squash, beets, carrots, or parsnips) in ¼ inch cubes

1/3 cup roasted nuts (such as pecan, walnut, or hazelnut)

1/3 cup Granny Smith apple, cut in ¼ inch cubes

1/4 cup thin slivers of prosciutto (or 4 slices of crispy bacon, crumbled)

¼ cup honey

Cooking instructions:

1.       Lightly toast the bread, then spread each slice with 1 Tablespoon of chèvre.

2.       Then dividing up the next 5 ingredients, in same sequence as listed here, layer on top of the bread.

3.       Drizzle with the honey and serve immediately.

Wine recommendation:  Chenin Blanc, unwooded Chardonnay, Arneis, or Provencal Rosé